Dear Manjula. What do you do with your cooking oil, after use? I don’t know if it should be discarded or stored for future use. I love everything I’ve tried from your recipes. Thank you for offering them.

Hello Madam Manjula the very first time I learned of your cooking channel on Youtube I saw you make this recipe. Tonight I made this for myself but I must say I made a one change. I used a cornmeal flour resembling polenta in place of the cooked potato. I followed the rest of the recipe as is. What a delicious meal! The spices popped in my mouth and the golden crust and color of the patty was beautiful and crunchy. Thank you for sharing your skills and good taste with the world Madam you are truly a gift from God. Namaskar.

I am very happy to watch this videos, i really like your recipies. i like your recipie as they are very simple and delicious.
i have seen some of recipies those are really tempting me alot. Please share more recipies over time.

Thank you Manjula Ma’am for a wonderful way to incorporate veggies. My 3 yr old daughter loved it so also my husband! I made these today as per your recipe. I did not have breadcrumbs. I got an idea and used cereal corn flakes cum almond flakes coarsely crumbled as a substitute for breadcrumbs. I got very nice crisp cutlets and healthier too! Freezing the cutlets is a brilliant idea before frying. While I got all the batches perfect, the last one did fall apart a bit. Also remember not to overcrowd the patties in oil, that may sometimes lead to crumbling.

i made vegetable cutlets on holi using ur recipe.it was very delicious and everyone praised it a lot!i read a few other recipes also where they first ask to roll the cutlets in batter but i dnt think that is required .my cutlets came out very crispy.also the corn used made it very yummy and a bit different from others.initially my mixture became very wet and one of the reasons for it was that i used mixer to mash the potatoes.never do it !mash them with ur hands!but after rolling them in breadcrumbs i kept them in chiller and it helped a lot!thankyou for sharing such a wonderful recipe!

I must tell you, I followed your recipe for the first time and Me and my friends whom I shared with all commented positively.
I will continue to try your recipes and enjoy so much.
I think you have given me the tools after so many years to compete with my wife’s cooking for the last 25+ years!!!!!.I work abroad so i can try many recipes now.
Keep up your good work of teaching and passing on your knowledge Manjula – May god bless you. I am ONLY 62 years Now… 🙂

i just wanted to say that i tried to make some veg cutlets today and i followed all your instructions correctly, the oil was hot enough, but still my patties broke, i dont why it happened, but any how it still tasted good.

Thanks for uploading delicious recipes, i am really a great fan of yours.

Hello my friend I tried for the first time too, to hold the cutlet before frying , I coated with bread crumps and left in the freezer compartment for 10-15 mins , which holds the potatoes and the crmps firmly, then take it out and fry it when the oil is hot. Please let me know.. it definitely it will work.

Breadcrumbs is nothing but crumbs of bread or bread ground in to crumbs. Just use bread slices and toast them a bit in a toaster, let them cool and then grind them to a coarse mixture. This is breadcrumbs. A slightly stale bread can also be ground with herbs and spices to make seasoned breadcrumbs. (this is just a way to add all purpose flour to your mix to bind the mixture, since bread is made of all purpose flour) Hope this helps.

Good morning, Manjula. Just wanted you to know that I made this for my friend last night, along with channa masala, and she was very pleased, as was her husband. We used the basen flour and it worked wonderfully. Thanks, again.

Besan is made from chickpeas. Calling is “flour” is a little misleading because it could imply there is wheat in it, but besan is safe AND very versatile for baking and cooking. You can use it as a thickening agent instead of wheat flour and there are many Indian dishes that use it.

Hi, Jaya. I have used besan flour before and like it very much. As my friend is gluten intolerant, I thought to use it, but was worried that it might affect the flavour/texture of the recipe. I call it flour as that is what it is called here. Thank you for your comment.